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Recipes & Cooking Tips

Roast Chicken with Lemon & Fennel

Posted by Ryan Shannon on

Roast Chicken, really? In summer? Yep! This weekend is forecasted to be cooler than it has been so take advantage of the opportunity to fire up your oven while it lasts. Roasting is the easiest way to cook a chicken. For maximum browning, use a rimmed baking sheet instead of a high-sided roasting pan. Create a complete meal by cooking vegetables alongside the bird.  Ingredients1 chicken (3 1/2 to 4 pounds), rinsed and patted dry (liver and giblets discarded)Coarse salt and ground pepper2 lemons, halved or quartered2 to 3 fennel bulbs (2 1/2 pounds total), cored, stalks discarded, and cut...

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Pork Fried Rice

Posted by Reese Wilson on

A Chinese staple, made even better with Urban Digs heritage Pork! What's even better is that it is a breeze to make, especially if you have left over pork and rice in the fridge. Ingredients 2 eggs1 Tbsp. light soy sauce1 1/2 tsp. sesame oil3 Tbsp. vegetable oil2 cloves of garlic, minced4 c. cold cooked rice2 spring onions, green and white parts separated then sliced1 lb smoked Urban Digs ham, cubed2 carrots, diced and cooked1/2 c. fresh or frozen green peas (optional)1 tbsp. oyster sauce Preparation: Beat the eggs with 1 tsp. light sauce and 1/2 tsp. sesame oil. Heat up...

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Rhubarb Braised Chicken

Posted by Ryan Shannon on

When you think of rhubarb, typically strawberries and dessert come to mind. But rhubarb is actually a vegetable, and deserves a role in savory applications as well. This braised chicken dish is sweet with a touch of honey, but it’s mostly sour thanks to rhubarb’s distinctive tart flavour. Adding the rhubarb toward the end of the cooking time keeps its flavour and texture intact. I served this with wild rice and steamed greens. Ingredients8 bone-in, skin-on chicken thighs (about 3 pounds)Kosher saltFreshly ground black pepper2 tablespoons olive oil2 medium shallots, finely chopped2 tablespoons finely chopped fresh ginger1 teaspoon ground cardamom1/2...

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Wild Rice with Leeks, Dandelion Greens and Poached Eggs

Posted by Ryan Shannon on

Day one of Easter brunching happened yesterday, and since brunch is one of my favourite meals I figured there's still time to squeeze in one more today and this is what I'll be making. I make no secrets, I love dandelion greens, they're so good for you and cook up so easily.  I also love leeks, sweet and mild and only a bit of a pain to clean. Combine them with a well poached egg and some wild rice and you have a new take on a traditional eggs florentine. Serve with some Urban Digs sausages and you've got a brunch that...

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